Coriander cream

Use a small sharp knife to cut down the length of the corn cobs close to the core to remove the kernels.

Step 2

Heat the oil in a large frying pan over medium-high heat. Add corn and cumin and cook, stirring, for 5 minutes or until corn is tender and golden brown. Transfer to a serving bowl.

Step 3

Add the capsicum, onion, lime juice, chilli and garlic to the corn and stir to combine. Taste and season with salt.

Step 4

Add enough oil to a non-stick frying pan to reach a depth of 2cm and heat over high heat. Add one-quarter of the tortillas and shallow-fry for 30 seconds each side or until light golden brown. Use a slotted spoon to transfer tortillas to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining tortillas, reheating oil between batches.

Step 5

To make the coriander cream, place sour cream and coriander in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth. Taste and season with salt. Transfer to a serving bowl.

Step 6

Place tortillas on a serving platter. Serve with coriander cream and salsa.

Ratings & Comments

Ratings & Comments

Very tasty and easy!
I added a couple of teaspoons of cajun spices to the corn and cumin in the frypan to give it a little more of a kick.
I served it on corn chips each piled with a little corn salsa and topped with a dollop of the coriander cream and it was a party winner - looked very impressive and tasted so good they were gone in a flash!!